Timothy Hollingsworth on leaving the French Laundry and what’s next

Timothy Hollingsworth, chef de cuisine at the French Laundry. Photo: The Chronicle

A few days ago, news broke that Timothy Hollingsworth will be leaving his post as Thomas Keller’s chef de cuisine of the French Laundry next spring, to be replaced by Per Se executive sous chef David Breeden.

Expect much more on Breeden’s story later this week, but today, we focus on Hollingsworth, the Placerville native who arrived at the French Laundry at the tender age of 21. He’ll be 33 next month, and he’ll soon be embarking on his own path.

“It’s something I’ve been thinking about for a long time,” Hollingsworth tells Scoop. “12 years with Thomas in the restaurant group has been an amazing opportunity and great experience, but it was never my end goal to do something with another chef. I always wanted to do my own thing. This is a great opportunity to start my own project.”

Actually, Hollingsworth has a few different ideas for his next path — or paths.

“I’m exploring some things. I’ve been doing fine dining for so long, so I’m excited about the opportunity to explore a casual restaurant, maybe with a Mexican theme,” he says, noting that in California there’s a skewed version of what Mexican cuisine really is.

“I’d be excited to show people what Mexican food really is, and to use techniques that I’ve learned and explored at the French Laundry and apply those in a casual way.”

It’s still just a seedling of an idea, as he’s currently writing the business plan for the restaurant, which would be built for multiple locations and include a retail salsa component. Hollingsworth will also explore video media, as in television show possibilities (one about exploration and restaurants, not recipe-based). He says he’d like to stay in California.

For now, he’ll work with Breeden to ensure a smooth transition at the French Laundry. And for someone who’s worked the same time-intensive schedule for his whole career, he’s looking forward to some free time.

So what will he miss most about the French Laundry?

“It’s a place where everybody cares about their jobs so much. Everybody is highly ambitious and committed. I don’t think I’ll find that in my next place, so I’ll have to create that.”

“I’ll miss the people and relationships,” he says. “Working at the French Laundry and working with Chef Thomas, Corey and Eric Ziebold, I was shaped into the professional that I am today, and ultimately the man I am today.”

· Previously: Timothy Hollingsworth is leaving the French Laundry; David Breeden to be the new chef de cuisine [Inside Scoop]